460 Garnish à la Strasbourgeoise

For Goose and Turkey

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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600 g (1 lb 5 oz) braised Choucroute; 10 oblong pieces of smoked streaky bacon cooked in with the choucroute; 10 slices of sautéed foie gras.


A gravy prepared from the cooking of the joint.